Sourdough Blueberry Cobbler
Sourdough blueberry cobbler is an easy and delicious dessert that can be made with fresh or frozen blueberries.
Equipment
Ingredients
Blueberry Filling Ingredients
- 5 cups (740 g) blueberries fresh or frozen
- 1 lemon juice and zest
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- ¼ teaspoon (0.5 g) ground cinnamon
- ⅛ teaspoon (0.25 g) ground nutmeg
- 2 tablespoons (28 g) unsalted butter, cubed
Cobbler Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) fine sea salt see notes
- 6 tablespoons (84 g) unsalted butter, melted
- ⅓ cup (100 g) sourdough discard or active starter
- 1 teaspoon (5 g) vanilla extract
Instructions
- Place the oven rack in the center position and preheat your oven to 350°F (176°F). Lightly grease a 9” x 13” glass baking dish or cast iron skillet with butter or cooking spray.
- Toss 5 cups blueberries, the zest and juice of 1 lemon, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg in a mixing bowl. Spread the mixture evenly in the baking dish. Distribute 2 tablespoons unsalted butter, cubed on top.
- Whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon fine sea salt in a mixing bowl. Add 6 tablespoons unsalted butter, melted, ⅓ cup sourdough discard, and 1 teaspoon vanilla extract and mix until it resembles a crumbly cookie dough consistency. Use your hands to crumble it evenly over the blueberry filling.
- Bake the cobbler for 40-45 minutes or until the fruit is bubbling around the edges and the top is golden brown. If you are using frozen blueberries, allow a few extra minutes of baking time. Let the cobbler cool for 30 minutes before serving to allow the filling to set.
Notes
- Adjusting salt: We use fine sea salt, which weighs 2 ½ grams per ½ teaspoon. If using regular table salt, use a heaping ¼ teaspoon. If using flaky sea salt, use a heaping ½ teaspoon.
- How to Store: Cover the cobbler tightly with plastic wrap, or transfer it to an airtight container, and refrigerate for 4-5 days. The topping may soften, but it will still taste delicious.
- Reheat: Preheat your oven to 350°F (175°C). Cover the cobbler and bake for 15-20 minutes until warmed through. Then, uncover and bake for another 5-10 minutes to crisp up the topping.
- How to Freeze: Wrap the cooled cobbler tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 358kcalCarbohydrates: 61gProtein: 4gFat: 12g